Tournedos
A small round slice of the centre of a fillet of beef. Also known as filet mignon.
Trenette ...
Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.
Treacle - the British word for molasses.
Tournedos
Also known as filet mignon. A small round slice cut from the heart of a fillet of beef.
Tripe ...
Tourne (toor - nay) - to cut into football shaped pieces with seven equal sides and blunt ends
WOG - With out Gizzards ...
Tournedo - A fillet of beef from the heart of the tenderloin, approximately an inch thick. This term is rarely used in America today, being replaced by filet of beef or filet mignon.
tournedos: Small fillet steaks
tranche: A slice of, mainly applied to fish
troncon: A slice of flat fish on the bone ...
TOURNE
To make a barrel shape piece of food by using a tourney or birds beak knife, usually a vegetable. Search this word "Tourne" on the home page.
Tournedos
Small, round, fairly thin slices of beef tenderloin generally sauteed or broiled
Tripe ...
Tournedos - A ¼ -inch-thick steak cut from the tenderloin.
V. Cooking Terms ...
Tournedo - A cut of beef taken from the tenderloin that is no more or less than 1 inch thick and 2-21/2 inches in diameter.
Tournedos: a steak cut from the center section of a filet of beef about 1 1/2 to 2 inches thick - sautéed, grilled or broiled.
Tourner: to turn; to shape with a knife by rotating knife and product in opposite direction.
Tournedos of fillet steak with Marsala sauce and chunky chips
By The Rookes Family
Venison steak on puff pastry with chicken liver pâté and Madeira sauce
By The Hitchen Family ...
Tourne knife: A small knife, similar to a paring knife, with a curved blade used to cut tourneed items.
Toxin: A naturally occurring poison, particularly those produced by the metabolic activity of living organisms, such as bacteria.
tournedo - Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking.
trifle - Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.
Tournedo - A slice of beef from the heart of the tenderloin, approximately 2 inches thick, and tied around the center.
This term is used less often in the United States of America today, having been replaced by filet of beef or filet mignon.
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Gundelia tournefortii Linn., called 'akkub or kardi in colloquial Arabic, as well as kankar, is a spiny perennial herb thistle found in Israel, Lebanon, and Palestine.
What are Tournedos of Beef?
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Beauharnais, a la (Fr..) A classical garnish for tournedos made of stuffed mushrooms, artichoke hearts, chateau potatoes, and Beauharnais sauce (bearnaise with pureed tarragon).
À la Beauharnais (Fr.): a method of preparing small cuts of meat, mainly tournedos. The garnish consists of small artichoke hearts with Bearnaise sauce, with a puree of tarragon added to it, and little potato balls.
Baked Scallops and Seared Tournedos
Beef Tenderloin with Green Peppercorn Brandy Sauce
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An alternate name for the knife is a 'tournee knife,' in a reference to the tournee cut which can be accomplished with a bird's beak knife. A tournee cut is any sort of shaped cut in food which results in a sculpted piece of fruit or vegetable.
Tournedos Tournedos is a piece of beef about 1 inch thick and 2-1/2 inches in diameter that has been cut from the tenderloin. It is a very lean cut of beef.
According to the 17th century botanist Tournefort, "A certain Gentleman of Siena was wont to take the powder of the dry herb and snuff it up his nose; but in a short time he turned mad and died; and his head being opened by surgeons, ...
Tourner A French term meaning vegetables prepared and cut into a regular barrel shape.
Tranche A thin rectangular piece of puff pastry. Also to slice or cut foods. A French word meaning 'slice'.
tournédos rossini: sauteed tournedos garnished with foie gras and truffles
tourteau: large crab with large claws full of deliciously sweet meat
tourtière: shallow cooking vessel; also pastry dish filled w/spples and/or prunes ...
French: chateaubriand, tournedos,
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Depending upon what part of the United States you're in, the tenderloin muscle of the cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf.
Also known as a Girasole, Racine de Tournesol, Sunchoke, and Topinambour. Jerusalem artichokes are available throughout the year. When selecting, choose those with large, crisp knobs, avoiding those with soft, dark or moldy spots.
As they move away from the filet mignon, the French call their cuts tournedos, filet steak, châteaubriand, and bifteck. American butchers confuse matters even more by sometimes calling top sirloin steaks châteaubriands.
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A flat, crisp-fried flour or corn tortilla shell. This serves as the base upon which tostadas are created by adding refried beans, shredded chicken or beef, lettuce, tomatoes, cheese, sour cream, guacamole, and other ingredients. Tournedo ...
tournedo: thick cross-section of beef tenderloin
tournèe: turned uniformly sized peeled and carved potatoes or vegetables--usually oblong
tourte: pie, covered (e.g., tourton, vegetable pie, without pastry)
travallier: to work or knead ...
 See also: Cooking, Tournedo, Beef, Round, Fish
  
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